Chocolate Cake
Ingredients
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- nonstick cooking spray – for pans
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup water – boiling
- 1/2 cup unsalted butter – softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 tsp vanilla extract
Instructions
1. Heat the oven to 350°F (175°C). Coat two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until evenly combined.
3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the bowl. Whisk until the batter is smooth and no dry pockets remain.
4. Pour in the water (boiling) and whisk carefully until the batter is thin and evenly combined.
5. Divide the batter evenly between the prepared pans. Bake 30–35 minutes, rotating once, until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back.
6. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks, peel off the parchment, and cool completely, about 1 hour.
7. For the frosting, beat the unsalted butter with a hand mixer or stand mixer on medium speed until smooth and creamy, about 1 minute.
8. Add the unsweetened cocoa powder, powdered sugar, whole milk, and vanilla extract. Beat on low until combined, then increase to medium-high and whip until fluffy and spreadable, 2–3 minutes.
9. Assemble the cake: Place one layer on a serving plate, spread about one-third of the frosting over the top, set the second layer on, then spread the remaining frosting over the top and sides. Let set 15 minutes before slicing.
Chocolate cake is a tender, deeply cocoa-forward dessert with a fine, moist crumb and a rich, comforting aroma. The classic American layer version balances sweetness with bittersweet notes, often finished with a creamy chocolate buttercream that adds lush texture and a mellow chocolaty finish. It’s versatile for birthdays and celebrations but simple enough to enjoy as an everyday treat with coffee or milk.
The modern chocolate layer cake grew alongside advances in cocoa processing and baking technology. Once cocoa powder became widely available in the 19th century and chemical leaveners like baking powder and baking soda took hold, home bakers could produce taller, lighter cakes reliably. In the 20th century, the American two-layer cocoa cake with buttercream frosting became a standard, with countless regional and family variations that still honor its core: cocoa-based batter and a soft, frosted finish.